Apple Butter Oatmeal Cookies

Outside of my mom’s house, there are bushes that line the walkway.

They are beautiful and shade the area during the day, but come night their serene nature becomes far more vicious. You see, they harbour great evil. Spiders. Spiders that like to spin webs between the bushes in order to catch unsuspecting bugs and Mels.

I do not think there is a worse feeling in the world than spiders webs clinging to your neck and face. I’m giving myself the shivers just thinking about it.

During the day, spider webs don’t pause so much of a threat. Usually the light catches the web before you walk through it and the crisis is averted. At night though, there is no such luxury. It becomes a one-on-one battle between me and the web.

Sometimes, I am smart enough to send someone out right ahead of me and let them deal with the sticky strands. More often than not, I have not thought that far ahead or I am alone and am faced with the task myself.

Either I am flailing my arms in front of me trying to bring down the invisible strands, or the web has managed to make their attack and I am furiously brushing away the webs from my face, neck, and arms. All while carrying any assortment of things; my laptop bag, purse, stack of books, laundry or even groceries. A hilarious sight I must make.

And really, all I am trying to do is get to my car.

Apple Butter Oatmeal Cookies

makes about 24 cookies

  • 1 c butter, softened
  • 1/2 cup apple butter ( I used homemade)
  • 1 c brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 cup quick cooking oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 c cinnamon chips
  1. Preheat the oven to 350°F. Line your cookie sheet with some parchment or a silicone mat.
  2. In a large bowl, cream together the butter and the apple butter until smooth and combined. Add the brown sugar and beat until light and fluffy.
  3. Beat in the eggs once at a time, mixing well after each. Add in the vanilla.
  4. In another bowl, combine the dry ingredients. Slowly add it to the wet. Fold in the cinnamon chips.
  5. For each cookie, scoop about 2 tablespoons of batter on to the prepared sheet, a couple inches apart. Bake for 9-11 minutes or until golden brown.
  6. Let cool a couple minutes on the sheet, then transfer to a wire rack to cool, or, you know, scarf down.

Stupid spiders.



I linked this post up to The Weekend Potluck! Check it out!

Categories: Cookies | Tags: , | 1 Comment

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  1. Pingback: 8 Thanksgiving Recipes | ginger bakes

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